Beef Pot Roast with Really Good Gravy

By The Canadian Living Test Kitchen

314 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	503503 cal
pro	40 g40g pro
total fat	34 g34g total fat
sat. fat	13 g13g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	135 mg135mg chol
sodium	545 mg545mg sodium
% RDI:	-
calcium	33 calcium
iron	3636 iron
vit A	11 vit A
vit C	88 vit C
folate	1212 folate

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When Joan serves this roast to the harvesting crew, she slices the roast at home and nestles the slices in the gravy. Alongside she serves mashed potatoes, corn, peas and carrots. When she is just feeding her immediate family, she serves half of the roast and saves the rest to make Beef Pot Pie.

Ingredients

4 lb cross rib pot roast 4 4lb lbcross rib pot roast
4 cloves garlic , minced4 4cloves garlic, minced
2 tbsp Montreal steak spice 2 2tbsp tbspMontreal steak spice
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 onions , sliced2 2oniononions, sliced
2-1/2 cups beef stock 2-1/2 2-1/2cups cupsbeef stock
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley

Preparation

Pat roast dry. In large shallow dish, combine garlic and steak spice; rub all over roast.

In large Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown roast all over, turning with wooden spoons, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan.

Reduce heat to medium; heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes.

Add beef stock; bring to boil, stirring and scraping up brown bits. Return roast and any accumulated juices to pan. Cover and simmer over medium-low heat, turning roast halfway through, until tender, about 3 hours. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices. In small bowl, whisk flour with 1/2 cup (125 mL) water; whisk into pan and bring to boil. Boil, whisking constantly, until thickened, about 4 minutes. Sprinkle with parsley; serve with roast.

Additional information :

Variation
Slow Cooker Pot Roast with Really Good Gravy:

Follow first 3 paragraphs. Transfer onions to 24-cup (6 L) slow cooker. Top with browned roast.

Add beef stock to Dutch oven; bring to boil, stirring and scraping up brown bits. Pour over roast. Cover and cook on low until fork-tender, about 7 hours.

Remove pot roast; cover and keep warm. Skim fat from pan juices. Whisk flour with 1/2 cup (125 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with parsley; serve with roast.

Source : Canadian Living Magazine: November 2005